For as long as I can remember, shrimp has been one of my favorite foods, and these grilled shrimp taco bowls treat shrimp like the pretty little superstars they are!
This bowl is packed with healthy Mexican-inspired ingredients such as black beans, corn, tomatoes, and lettuce, all served on top of rice with a spicy cilantro dressing.
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There’s a lot to love here with these sweet, sour, spicy nuggets of chicken on a skewer — barbecued when the weather cooperates, or broiled in the oven when it does not.
They’re real crowd-pleasers (watch out, Super Bowl food competitors, this one’s in the running!), but they’re so good that you’ll want to put them on the menu every week!
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When it comes to the grill or barbecue, I defer to my colleague Hank, especially when it concerns meat. Here he shows us how to cook pork country ribs, slow and low. A favorite from the archives! ~Elise
Country ribs. Big slabs of porky goodness cut from the shoulder of the hog. Sold boneless or bone-in, these are nothing like a rack of ribs. They are pork logs, laced with fat, and require slow, low-temperature cooking to become delicious.
That’s the downside: You can’t do a fast country rib.
The upside is that they are all meat, so you only need one to fill you up. In fact, I slice them in half because a full rib, which can weigh a pound, can be too much for some people.
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Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat.
Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well.
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